Hamburger wine of the year has to be the 1998 Joseph Drouhin, LaForet, Pinot Noir. This almost sparkling clear garnet Pinot has got to be one of the best values in the world. A ton of cherry fruit upfront, smooth tannin and acid, with a tiny kick on the finish that should evaportate in six months. Got it from Pops for $11.00 per bottle.

Had a second bottle with roasted pork loin last night. Wonderful match. Pork was simply roasted with Penseys' bay leaf seasoning rubbed in the crosshatched fat on top, with a sliced onion scattered around. When pork was done, onions were deglazed with chicken stock, reduced, strained, and served with sliced pork.

Incidentally, had a half glass of wine left when finishing the salad last (a'la Francaise). There was ample acid to cut through the Raspberry-Hazelnut Vinaigrette.

Picked some more up on our last trip at Tanza Southway Liquors in Fall River RI at a half buck less than Pops, not even counting the S&H. The '98 is still looking good. Popped one with a simply grillpanned ham steak and spinach last night. It was lovely. Just right for a Monday night.

Amazingly the 2001 is available from Pops for $8.52 in a mixed case. Can't understand why with a rising Euro the price has come down by just about $2.50 per bottle. Tell you what, I'll take it. Have secured a supply of it along with more '02 GDB Fleurie.

It hasn't lost a thing in recent vintages in our opinion. Still a load of red cherries on the nose and upfront, with Mother commenting the tannin and acid are already in balanced (the wine is ready to drink on release, dear), and a nice but crisp finish. Matched perfectly with sauteed ham slices in cream sauce, and spinach. Great buy.

Today we had four wine drinkers, and two bottles. It went like this; two kids, two grandkids, and two friends of kids here for dinner of baked glazed ham with Cumberland sauce, spoon bread, and green beans almandine. Hardly gets better.

In a pot, mix a cup of finely ground white (Southern) corn meal with a tsp salt and a cup of milk. Meanwhile warm (microwave works) another cup and a half of milk, and add. Cook over medium low heat until you get cornmeal mush. Add two tsp baking powder, and two egg yolks briefly wisked. Fold all into two stiffly beaten egg whites, and transfer to a one and a half quart casserole with a tablespoon of butter melted in the bottom. Bake in a 375 degree oven for forty minutes.